Asian Spring Rolls
Recipe from Fitness

Light enough to be perfect as appetizers, these fresh spring rolls are also great for lunch or dinner because they include shrimp.



by 17  people


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Ingredients
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    8  8  inches 
    round spring-roll wrappers (available in grocery stores)
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    2   cups 
    shredded Bibb lettuce
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    8   ounces 
    fresh or frozen cooked, peeled, and deveined shrimp, coarsely chopped
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    1   cup 
    shredded carrot
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    1/4  cup 
    sliced scallion
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    2   tablespoons 
    chopped fresh cilantro
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    5   tablespoons 
    bottled peanut sauce
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    2   tablespoons 
    seasoned rice vinegar

Directions
1.
Fill a shallow dish with warm water. Dip each spring-roll wrapper in water; place between damp paper towels for 10 minutes. In a large bowl, combine lettuce, shrimp, carrot, scallion, cilantro, 2 tablespoons peanut sauce, and 1 tablespoon rice vinegar. Toss.
2.
In a small bowl, stir together the remaining 3 tablespoons peanut sauce and 1 tablespoon rice vinegar; set aside. Place 1/2 cup of the shrimp mixture half an inch from the bottom edge of a wrapper. Fold bottom edge of the wrapper over the filling. Fold sides over and roll up. Repeat with remaining filling and wrappers. Cut each in half; serve with dipping sauce.
Nutrition information
Per Serving: cal. (kcal) 207, Fat, total (g) 3, sat. fat (g) 1, carb. (g) 28, fiber (g) 3, pro. (g) 15, Percent Daily Values are based on a 2,000 calorie diet
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